30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Chicken Liver Pâté
A refined chicken liver pâté with the addition of Port wine and a touch of cream for extra smoothness.
Total Time
75
Yield
About 1 cup
Calories
230 cal
Difficulty
Medium
Cuisine
French
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What You'll Need
Equipment:
Skillet, Food Processor, Fine-Mesh Sieve, Ramekin or Serving Dish •
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Instructions
Soak Chicken Livers in milk for 30 minutes, then drain and pat dry.
Melt 3 tablespoons of Butter in a skillet over medium heat. Sauté Aromatics and Thyme until softened, about 5-7 minutes.
Add Chicken Livers to the skillet and cook until browned on all sides, about 5-7 minutes. Do not overcrowd the pan; cook in batches if necessary.
Pour in Port Wine and cook for 1 minute, allowing the alcohol to evaporate.
Remove Thyme sprig. Transfer the mixture to a food processor. Add remaining Butter, Heavy Cream, and Seasoning. Process until very smooth and creamy.
Taste and adjust Seasoning as needed. Strain through a fine-mesh sieve for an extra smooth texture. Transfer to a ramekin or serving dish. Chill for at least 2 hours before serving.
